Cream of Mushroom Casserole, by Rachael Ray

Recipe by ChefRed
READY IN: 40mins




  • Bring a large pot of water to a boil for the egg noodles.
  • Heat a medium sauce pot over medium heat.
  • Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter.
  • When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender.
  • Sprinkle in a couple of tablespoons flour and cook 1 minute.
  • Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream.
  • Reduce heat to low and gently simmer.
  • Season the sauce with nutmeg, salt and pepper.
  • Heat a nonstick skillet over medium-high heat.
  • Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms.
  • Cook the mushrooms 8 minutes, until tender.
  • Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock.
  • Reduce heat to medium low and let the liquid cook off.
  • Preheat broiler to high.
  • While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them.
  • Drain noodles and return to hot pot.
  • Add the sauce to the pot and toss noodles to coat in sauce.
  • Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese.
  • Place the casserole under the broiler and melt and bubble the cheese until brown at edges.
  • Garnish with chives.